Amateur Lasagna
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
frozen |
|
| 60 | ounces |
spaghetti sauce
|
|
| 2 | cups |
ricotta cheese
|
|
| 1 ½ | cups |
mozzarella cheese
shredded |
*
|
| 1 | each |
eggs
beaten |
|
| 8 | ounces |
lasagna noodles
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
oregano
optional |
|
| ½ | teaspoon |
basil
optional |
*
|
| ½ | cup |
vegetable juice cocktail
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
frozen |
|
| 1734 | ml/g |
spaghetti sauce
|
|
| 473 | ml |
ricotta cheese
|
|
| 355 | ml |
mozzarella cheese
shredded |
*
|
| 1 | each |
eggs
beaten |
|
| 231.2 | ml/g |
lasagna noodles
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
oregano
optional |
|
| 2.5 | ml |
basil
optional |
*
|
| 118 | ml |
vegetable juice cocktail
|
|
| 118 | ml |
water
|
|
Directions
Thaw the spinach and squeeze dry.
In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil.
Add the thawed spinach and blend well.
Use a 13x9 inch pan. Put a small amount of the sauce in bottom and spread lightly to cover bottom.
This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.
Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mix.
Make 3 layers this way, ending with the sauce.
Combine the water and vegetable juice cocktail or tomato sauce.
Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly.
Sprinkle with grated parmesan cheese if desired.
Cover tightly with foil. Bake at 350℉ (180℃) for 1 hour to 1 and ¼ hours.
Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.
